Crunchy Asian Chicken Salad

 

Salad:

1 1/2 C. finely diced cooked chicken meat (6 oz., about 1 1/2 breast halves)

6 canned peeled water chestnuts, rinsed and chopped

1 carrot, peeled and shredded

1 small celery rib, finely diced

1/2 C. diced apple, such as Gala or Golden Delicious (about 1/2 apple)

 

Dressing:

1 T. natural peanut butter or sesame tahini

1 T. seasoned rice vinegar

3/4 T. soy sauce

2 T. mayonnaise

1 T. minced fresh chives (optional)

1/4 C. roasted soy nuts or coarsely chopped unsalted peanuts

1 tsp. hot sesame oil (optional)

 

Combine the chicken, water chestnuts, carrot, celery and apple in a bowl and stir to mix. Whisk together the peanut butter, vinegar and soy sauce until smooth. Whisk in the mayonnaise and chives, if using, spoon the dressing over the salad, and mix well. Sprinkle with soy nuts just before serving.